Oven-Baked Baby Back Ribs with Jaca BBQ Sauce

Fall-off-the-bone tender baby back ribs baked low and slow in the oven, basted with a smoky homemade BBQ sauce sweetened with Jaca (allulose) instead of brown sugar. No grill or smoker needed — just your oven and a couple of hours. This is a Jaca-adjusted healthier version adapted from Taste of Home.

Prep Time: 10 minutes | Cook Time: 2 hours | Servings: 4

Ingredients:

• 4 pounds pork baby back ribs
• 1 teaspoon garlic powder
• 1 teaspoon seasoned salt
• 1 teaspoon black pepper
• 1 medium onion, sliced
• 1 cup ketchup
• 1 cup chili sauce
• ½ cup Jaca (allulose) — replaces ¼ cup packed brown sugar at 2x ratio
• 1 tablespoon dried minced onion
• 1 tablespoon liquid smoke (optional)
• 1 tablespoon molasses

Instructions:

- Preheat your oven to 350°F (175°C).

- Place the ribs bone-side down in a large roasting pan. Combine garlic powder, seasoned salt, and pepper, then sprinkle liberally over the ribs. Lay the sliced onion on top.

- Cover the roasting pan tightly with aluminum foil and bake for 1 hour.

- While the ribs bake, make the Jaca BBQ sauce: in a bowl, combine the ketchup, chili sauce, ½ cup Jaca (allulose), dried minced onion, liquid smoke (if using), and molasses. Stir until smooth.

- After 1 hour, remove the ribs from the oven. Drain the fat from the pan and discard the sliced onion.

- Brush the ribs generously with half of the Jaca BBQ sauce.

- Cover the pan tightly with foil again and return to the oven. Bake for an additional 30–60 minutes, or until the ribs are very tender and the meat pulls away from the bone easily.

- For a caramelized finish, uncover and broil the ribs for 3–5 minutes, watching carefully to avoid burning.

- Serve warm with the remaining Jaca BBQ sauce on the side.

Jaca (allulose) caramelizes beautifully in the BBQ sauce, giving you that sticky, glossy glaze without any blood-sugar spike.